Lettuce Wraps with Spiced Pork

http://www.eatingwell.com/recipes/lettuce_wraps_with_spiced_pork.html

From EatingWell:  Summer 2004, The EatingWell Diabetes Cookbook (2005)

Serve this quick stir-fry family-style: set out a bowl of stir-fried pork and the lettuce leaves and let people make their own wraps.

4 servings, 1 cup filling each | Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

Sauce

• 2 tablespoons oyster sauce
• 2 tablespoons water
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon dry sherry, or rice wine
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon sesame oil

Stir-fry

• 3 teaspoons canola oil, divided
• 1 pound thin center-cut boneless pork chops, trimmed of fat and cut into thin julienne strips
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 8-ounce can sliced water chestnuts, rinsed and coarsely chopped
• 1 8-ounce can sliced bamboo shoots, rinsed and coarsely chopped
• 8 ounces shiitake mushrooms, stemmed, cut into julienne strips
• 4 scallions, greens only, sliced
• 1 head iceberg lettuce, leaves separated

Preparation

1. To prepare sauce: Combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
2. To prepare stir-fry: Heat 2 teaspoons canola oil over medium-high heat in a large nonstick skillet or wok. Add pork; cook, stirring constantly, until no longer pink, about 4 minutes. Transfer to a plate. Wipe out the pan.
3. Add remaining 1 teaspoon oil, garlic and ginger; cook, stirring constantly, until fragrant, 30 seconds. Add water chestnuts, bamboo shoots and mushrooms; cook, stirring often, until the mushrooms have softened, about 4 minutes. Return the pork to the pan and add the sauce. Cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute. Serve sprinkled with scallions and wrapped in lettuce leaves.

Nutrition

Per serving : 350 Calories; 16 g Fat; 5 g Sat; 8 g Mono; 59 mg Cholesterol; 29 g Carbohydrates; 25 g Protein; 7 g Fiber; 810 mg Sodium; 675 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 2 vegetable, 3 medium-fat meat

Tips & Notes

• Make Ahead Tip: The sauce will keep, covered, in the refrigerator for up to 2 days.